Sauteed Miso Fish
Miso & Saucy
This Miso & Easy sauce with a touch of cinnamon is perfect for bringing out the delicate and rich flavors of black cod.
- 1/2 cup Miso & Easy
- 4 tbsp. flour
- 2 tbsp. olive oil
- 2 tbsp. sugar
- 2 tbsp. red wine
- 2 garlic cloves, sliced
- 1/4 tsp. cinnamon powder
- 4 pieces, black cod fillet
- Light-colored (Usukuchi) soy sauce
- 4 cheese cloths (1-sq.-ft. size)
Sprinkle salt over each fish fillet and put in refrigerator for 2 to 3 hours (this technique draws out excess water and gets rid of some of the fishiness).
Mix Miso & Easy Original, sugar, red wine, garlic and cinnamon powder together.
Coat the fish with flour.
Add the sauce mix in the pan and turn the fish to absorb the sauce.